There is just something about bundt cakes. They’re one of my absolute favorite things to bake—they’re low-maintenance crowd pleasers *and* I get to feel like the queen of the universe every time I get one to release cleanly from the pan. That kind of glory is hard to come by these days.
This Blueberry Lemon Bundt Cake is utterly spectacular, if I do say so myself. Lemon-scented and studded with a bevy of blueberries, it’s the perfect summertime cake. Oh, and it’s gorgeous too.
The base is a sour cream spin on my favorite bundt cake formula. While that cake batter is rich and delicious, it’s not quite thick enough to suspend whole blueberries, leaving them all to sink to the bottom of the pan/top of the baked cake. The final product still tastes right, but if you’re going to make a blueberry cake, you want the blueberries strewn throughout, ya know?
By swapping the usual milk for sour cream, the batter becomes just thick enough to support the blueberries, and you also get a super velvety crumb out of the deal. #score The blueberries are also given support via a light dusting of dry ingredients before being folded into the batter. This “trick” allows a little bit of the leavener to react directly against the blueberries, helping them to stay buoyant instead of sinking.
As for the lemon portion of this Blueberry Lemon Bundt Cake, it’s as simple as rubbing zest into sugar to release those good lemony oils and finishing the cake with a simple lemon icing. Easy peasy.
Blueberry Lemon Bundt Cake is perfect for any summer occasion, including the Fourth of July. There’s no melting frosting or chocolate to worry about, and just about everyone loves the combination of blueberries and lemon.
I know a lot of us aren’t having or attending gatherings large enough to finish this cake in one go, so feel free to halve it and put it in a loaf pan. I, however, have never seen leftover cake as a problem.
Blueberry Lemon Bundt Cake
makes one 10-cup capacity bundt
Cake:
2 cups granulated sugar
zest of 1 medium lemon
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon Kosher or sea salt
1 pint fresh blueberries (about 12 ounces)
1 cup (2 sticks) unsalted butter, room temperature, cut into 16 pieces
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 cup full-fat sour cream, room temperature
Icing:
1 cups confectioner’s sugar
2 tablespoons fresh lemon juice
pinch of Kosher or sea salt
Place an oven rack in the center position. Preheat oven to 325F. Heavily grease a bundt pan with softened butter (or shortening) and dust with flour. Set aside.
Make the cake. Combine sugar and lemon zest in a small bowl and use your fingertips to rub them together. Set aside.
Combine flour, baking powder and salt in a large mixing bowl. Use an electric mixer to mix on the lowest setting for 20 seconds.
Remove 1/4 cup of the flour mixture to a small mixing bowl. Add blueberries and toss together. Set aside.
Add butter, eggs, vanilla and sour cream to the flour mixture. Use an electric mixer to mix on low for 30 seconds. Increase speed to medium and mix for 3 minutes. Batter will be thick.
Use a silicone spatula or wooden spoon to fold floured blueberries (including any unincorporated flour) into batter.
Transfer batter to prepared pan and smooth the top with a silicone spatula or wooden spoon. Tap full pan on the counter five times to release any large air bubbles. Bake 65-75 minutes, or until a toothpick inserted in several places comes out clean.
Let cake cool in the pan for 15 minutes. Run a thin, flexible knife around all exposed edges. Invert cake onto a cooling rack and let cake cool completely. Cake may be made up to a day in advance; it will keep double-wrapped in plastic wrap.
Make the icing. In a small bowl, use a fork to whisk together confectioners sugar, lemon juice and salt. Mixture should be very thick, but pourable. If it’s too thick, add more lemon juice by the teaspoon up to 3 teaspoons (1 tablespoon); if it’s too thin, add more confectioners sugar in 2 tablespoon increments. Pour over cake. Let sit for 20 minutes to set. Move cake to a serving plate before slicing and serving.
Leftover cake will keep covered at room temperature for up to two days or in the refrigerator for up to five.
Hi there! Long time, no blog.
That doesn’t mean I didn’t cook though. Vacationing on a remote island means spending time in the kitchen is a necessity, and for me, 
This time around, we already had blueberries (because Maine), maple syrup (because waffles), and vanilla (because I’m a baker) on the list, and I had packed a blender (because 
These are the perfect easy summer dessert! They require the bare minimum of effort and ingredients, but deliver big-time on icy texture and creamy blueberry flavor. Oh, and they’re vegan, so your gluten-free vegan co-traveler can enjoy them too.
There are four steps to making Blueberry Popsicles:
All that’s left to do is unmold and enjoy them on a patio in 
Y’all. Y’ALL. Why did I wait so long to make jam squares?
I mean, they’re so…easy. Seven ingredients, one bowl, no mixer—my favorite sort of recipe.
Five minutes for mixing, five more for assembly. Just shy of thirty for them to bake up.
Once they’re cool, they slice like a dream.
You’ll like the crisp cookie layers, chewy oats, and sweet-tart jam centers on day one, but some magic flavor-melding happens in that first 24 hours and they are eyes-rolling-back-in-your-head good on day two. And they just get better from there.
Easy Raspberry Jam Squares are far more than the sum of their parts. I went into testing thinking these might need cinnamon or nuts, but I was wrong—simplicity is key for optimal jam flavor.
And speaking of jam, I went with raspberry because that’s what I like, but feel free to use any preserves you like. I think blueberry sounds particularly good right now, but that may only be because we just booked our 
Like I said, my favorite sort of recipe.
I love an 
So…I guess it is a cake? Not all cakes are tortes, but all tortes are cakes. So yes, Blueberry Torte is a cake. Glad we got that sorted.
Anyway…this Blueberry Torte is easy peasy and so good, you’re going to want to make it all summer long. And you absolutely should! It’s got a soft center, slightly chewy edges, and is literally bursting with fresh blueberries—what’s not to love?!
This is a spin on one of my favorite holiday desserts, 
The recipe begins with a simple cake batter. You’ll find many of the usual suspects here (softened butter, flour, sugar, baking powder, salt, eggs), plus light brown sugar and the tiniest bit of lemon zest.
One ingredient you won’t find? Milk. There’s none in this recipe, so the batter is pretty thick for a cake…er, torte. This lack of liquid is also what gives us the almost cookie-like edges. Yesssss. If you’re worrying about this leading to a dry product, never fear—this torte stays plenty moist thanks to the butter and eggs, small amount of flour, and two full cups (12 ounces!) of blueberries that are pressed into the top before baking. They soften and sink into the batter while the torte bakes and become jammy and fragrant and it is stupid good and why aren’t you actively walking to the kitchen right now???
Blueberry Torte doesn’t require any frosting or other flourishes and can be served up while it’s still warm. If, however, you want to jazz it up for a dinner party or you’re feeling fancy, you can give it a dusting of confectioner’s sugar, a dollop of whipped cream or a smattering of fresh blueberries. If you’re anything like me, you’ll need all three.
Sorry, not sorry.
Have you noticed that I live for 
And in case you‘ve missed it, I have a bit of a “
To those points, did you know that if you combine fresh strawberries, a hefty dose of malted milk powder and a pint of vanilla ice cream in a blender and let it whirl, you’ll wind up with something creamy, thick, and bursting with malty strawberry flavor?
Because you will. And it will be such a stunning shade of light pink that it won’t need any sort of accoutrements.
But, I mean, a little 
e2 bakes brooklyn 